Recipe for Moroccan Beef Pot Roast 
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Yield:
6 to 8.
Ingredients:
Amount Ingredient
1 med onion, chopped
4 x - 6 cloves garlic, chopped
1/2 cup (125 ml) dried pitted apricots
1/4 cup (60 ml) golden raisins (sultanas)
1/2 tsp (2 ml) each ground ginger, cinnamon,
nutmeg, and turmeric
Salt and freshly ground pepper to taste
2 lb (900 g) beef round or chuck roast, trimmed
of excess fat
6 x - 8 eggs in their shells
2 med potatoes, peeled and cut into 1-inch
(3 cm) cubes
2 x sweet potatoes, peeled and cut into 1-inch
(3 cm) cubes
4 cup (1 L) chicken or beef stock
1 x 15-oz (225 g) can chickpeas (garbanzos), drained
Instructions:
Instructions: Combine the onion, garlic, apricots, raisins, spices, salt, and pepper in the bottom of a large pot. Add the remaining ingredients except for the chickpeas, making sure the eggs are partially submerged.

Cover tightly and bake in a preheated 300F (150C) oven 2 1/2 to 3 hours, until the meat is tender, adding more liquid if necessary to keep the eggs partially submerged. Add the chickpeas for the last 30 minutes of cooking. Transfer the eggs to a bowl and, when they are cool enough to handle, peel and cut into wedges. Slice the meat and place in large shallow soup bowls. Spoon the remaining ingredients over the meat along with some of the broth. Garnish with the eggs and scallions.

Serves 6 to 8.

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